Who doesnt love garlic?
Vampires, I suppose.
But for the rest of us, garlic is usually a welcome ingredient.
This is an old recipe step that cooks have been doing for ages.
Eat the pasta while its still warm or wait until its a more cookout-friendly room temperature.
The LA Timessuggestedthat this tip gained popularity in the 30s with restauranteur and cookbook writer George Rector.
Still, many recipes call for prepping the bowl this way.
Try it for yourself, and read more at the link below.
The Italian Secret to Great Pasta Salad| Epicurious
